Mini Chocolate Tart

Name: Mini Chocolate Tart
Yield: 38 pcs
Cuisine: British
Ingredients: For the tart shells:; 300 gr plain flour; 25 gr icing sugar; 150 gr butter, softened; 1 pc egg; 1/4 tsp vanilla essence; 200 ml whipping cream (I use president brand); 270 gr callebaut dark callets 54.5%; Herseys sea salt caramel baking chips

purple_acied @purple_acied

Singapore

This desserts are always a hit amongst friends. They are crowd pleasers and everyone enjoys them. I used different recipes for the tart shells and another recipe for the chocolate filling and add salted caramel for the topping.

Recipe for the chocolate filling is taken from:
https://charisbittensmitten.wordpress.com/2010/08/23/valrhona-chocolate-tartlets/

purple_acied @purple_acied

Singapore

Recipe for the chocolate filling is taken from:
https://charisbittensmitten.wordpress.com/2010/08/23/valrhona-chocolate-tartlets/

Saved

Ingredients

38 pcs

For the tart shells:
300 grplain flour
25 gricing sugar
150 grbutter, softened
1 pcegg
1/4 tspvanilla essence
The Chocolate Filling:
200 mlwhipping cream (I use president brand)
270 grcallebaut dark callets 54.5%
Seasalt Caramel Topping:
Herseys sea salt caramel baking chips

Saved

Steps

1

For the tart shells: sift flour and icing sugar. Mix with softened butter, till crumble. Mix in egg and vanilla essence. Knead till soft. Prepare mini muffin tray and line the dough one by one in each tray. Rest the dough for 30 mins in the fridge.
2

Bake 175C, for 15-20 minutes until golden brown. This tart shells can be baked in advance and kept in the freezer for future use.
3

For chocolate filling: heat the whipping cream with low heat. Mix in the dark chocolate callets. Keep stirring till melt and mix together. No need to wait till the mixture is boiling. Once the chocolate start melting, off the fire. Try to use good quality chocolate
4

For the caramel topping: Place sea salt chips in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water; cook, stirring occasionally, until melted, 2 to 3 minutes. add 1-2 tbsp of water.
5

Assemble the tart: put the chocolate filling till almost full. Pour 1 tsp caramel topping and put sliced strawberry as a decoration. Keep in the fridge min 30 mins before serving.